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Artichoke Soup

A hearty soup made with artichokes, veal, carrots, onions, celery, butter, and stock, finished with boiling milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Artichoke Soup

Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Artichoke Soup

Ingredients

Directions

Prepare the stock

  1. Cut the veal and vegetables into pieces.

  2. In a saucepan, combine the veal, vegetables, butter, and salt.

  3. When the butter melts, add 2 quarts of water.

  4. Boil for 6 to 7 hours.

  5. Strain the stock.

Prepare the artichokes

  1. Boil the artichokes until tender.

  2. Rub the cooked artichokes through a sieve.

Finish the soup

  1. Add the artichoke puree to the stock along with the boiling milk.

  2. Bring the mixture to a boil again.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Artichoke + celerytop 7% of all pairs
    Smell alikestrong
    Cooked together183 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Artichokes
Provide the main flavor and, once pureed, the body of the soup.
Knuckle of veal
Releases gelatin and savory flavor into the stock during long simmering.
Milk
Adds richness and a smooth, creamy texture to the finished soup.
Butter
Adds fat and rich flavor to the vegetables at the start of cooking.

The step that matters

Rub the artichokes through a sieve. Pressing cooked artichokes through a sieve breaks down fibers and separates the pulp from tough strands, giving the puree a smooth texture. Skipping this or using a coarse sieve leaves the soup grainy or stringy.

Swap the onion

How well each one fits the dish's main ingredients (artichoke, milk, veal, carrot, celery, butter):

  1. Leekfits better
  2. Turnipfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against artichoke, milk, veal, carrot, celery, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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